Sea bass on chickpea cream with sautéed chicory

Ingredients

For 1 serving

• Sea bass180 g
• Cooked chickpeas100 g
• Chicory greens200 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Rosemaryto taste
• Saltto taste

Contains: fish,

In season: October – April

Method

1. Bring a pan of water to the boil. Meanwhile trim the chicory, removing any damaged leaves and the tough root end, and wash it well in several changes of water.
2. Salt the water and boil the chicory for 8 minutes, until the stems are tender; drain it, keeping a ladle of the hot water, squeeze it well and chop roughly.
3. Rinse the cooked chickpeas and blend them with a few spoonfuls of the reserved hot water, the needles from a sprig of rosemary, a pinch of salt and half the oil, until smooth and velvety.
4. In a frying pan warm a drizzle of the remaining oil with the crushed garlic over medium heat for a minute, add the chicory and a pinch of salt and sauté for 4 minutes, until flavoured and dry.
5. Pat the sea bass dry and salt it. In a non-stick pan heat the last of the oil over medium-high heat and cook the fish skin side down for 4 minutes, pressing it gently at first, until the skin is crisp; turn and cook for 1–2 minutes, until the flesh is opaque.
6. Spread the chickpea cream on the plate, place the sea bass skin side up on top and serve with the chicory.